Leek Rings

• 3 quarts oil (peanut, vegetable, or canola)
• 12 ounces leeks, cleaned and trimmed of dark green parts
• 1 1/2 cups milk
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons kosher salt, plus additional for seasoning

1. Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F.
2. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.
3. In a medium mixing bowl, whisk together the milk and the egg.
4. In another medium mixing bowl, combine the flour and salt.
5. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third.
6. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture.
7. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown.
8. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving.
9. Season with additional salt, if desired.

oil, leeks, milk, egg, flour, kosher salt

Taken from www.foodnetwork.com/recipes/alton-brown/leek-rings-recipe.html (may not work)